Now that the weather is transitioning with the seasons, some of you may be experiencing some seasonal sniffles. As the leaves begin to fall, temperatures drop, draughts and cool damp creeps in, many people may react to seasonal allergies to moulds. Also, with back to school and busy work schedules resuming, it is easier to get run down with higher stress loads and not as much time for RnR. If your immune system could use a boost, or you simply want to take a preventative approach to your wellness, this Lavender Lemonade Kombucha recipe is a great option.
Lavender is highly prized for its medicinal values. It has anti-inflammatory, anti-bacterial, anti-oxidant and anti-fungal properties. It has been used to treat digestive issues, headache, PMS, burns and scars, skin issues such as acne, mood and sleep disorders, relieve pain, slow ageing and much more! It truly is a wonder herb and a great addition to any self-care routine. The antiseptic qualities make it wonderful for fighting off common colds and other seasonal ailments.
Lemon is packed with Vitamin C, is alkalizing (once digested) and is a star at combatting sore throats, fevers, respiratory issues, cleansing the digestive system and the blood, supporting the kidneys, with some research even supporting claims of fighting cancer.
Honey is another wonderful addition to protect against cold and flu season. Honey also has anti-microbial properties (ever wonder why honey NEVER goes bad?) as well as anti-oxidant qualities that make it an excellent immune system support. The natural sugars are a perfect source of energy when you are feeling fatigued.
And of course, adding Kombucha to the mix means you are getting your dose of probiotics to help populate colonies of friendly bacteria in your gut. The digestive system is our first line of defence for our immune health, so by keeping it strong and healthy with active (healthy) bacteria strains, it allows us to combat other harmful bacteria more readily and prevent illness.
Here’s what you’ll need:
- 3 tsp culinary Lavender buds (Buy Here)
- Juice & rind of 1 Lemon
- 1/4 cup of Honey
- 2 cups Water
- 1 bottle Kombucha
- Pot with Lid
- Extra Bottles for the second brew
Bring water to a boil and add the Lavender buds, Lemon rind and Honey. Stir, cover, remove from heat and let steep for about an hour.
After the Lavender water has cooled, you may remove the Lemon rind and buds by filtering through a sieve. Or you may choose to leave them in for the second brew process for a stronger flavour and presentation. Your choice.
Stir in the freshly squeezed lemon juice. Congrats! You’ve got lemonade! You can enjoy this now hot or cold, or add Kombucha for a second ferment.
Divide Lavender Lemonade between your bottles. You will want a half and half ratio with your Kombucha.
Seal and let ferment for 3-7 days at room temp, before moving into the fridge.
This Lavender Lemonade and/or Lavender Lemonade Kombucha can also be frozen in popsicles to treat sore throats or ease a fever.
Wishing you a speedy recovery – or better yet, a successful healthy prevention – so you can get back out there and enjoy all the beauty that the cooler seasons have to offer!